Lüchow’s Kartoffel Klösse (Potato Dumplings) 2

"Serve as a complement to Lüchow’s Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's Lüchow’s German Cookbook (1952)."
 
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Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Wash, peel, and grate potatoes. Soak bread in a little cold water; squeeze out as much water as possible. Mix bread, salt, pepper, onions, and parleys. Add potatoes and eggs; mix well.
  • Form into balls; roll lightly in flour; drop into salted boiling water (1 teaspoon salt to each quart water). Cover pot tightly; boil 15 minutes. Serve with sauerkraut, beef, or chicken. Serves 4 or more.

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RECIPE SUBMITTED BY

My most cherished cookbook is Ruth Van Waerebeek's Everybody Eats Well in Belgium. It has been my inspiration for most of our family's special occasions and holiday meals and it was through exploring this book that cooking and entertaining became such a pleasurable hobby for me. The book is out of print, but I contacted Ruth to express my appreciation and ask her permission to include her recipes here. In her words: "My main concern when I wrote this book, was exactly that, that people around the globe would be able to taste these wonderful Belgian flavors! So, I don't have any objection that you post the recipes on the web."
 
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